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Lemon Cream Cheese Bundt Cake with Lemon Glaze Recipe

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This recipe for Lemon Cream Cheese Bundt Cake with Lemon Glaze is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Betty Crocker Super Moist Yellow Cake Mix
1 cup Milk (at least 2 %)
1 pkg. (3 oz.) Cream Cheese, softened
2 tbsp. Grated Lemon Peel from 2 lrg. Lemons
1/4 cup Lemon Juice
3 Eggs
(1/2 tsp. Lemon Extract, if you really like lemon flavor.)
GLAZE:
2 cups Powdered Sugar
2 tbsp. Lemon Juice
Directions:
Directions:
Heat oven to 325 degrees. Generously spray 10-12 cup bundt pan. In large bowl, beat cake ingredients with mixer on low speed for 1 minute scraping bowl constantly. Increase speed to medium, beat 2 more minutes and pour into pan. Bake 40-45 minutes or until a toothpick comes out clean. Cool 15 minutes, turn upside down on serving plate. Cool completely, about 1 hour.
In medium bowl beat powdered sugar and lemon juice a little at a time using whisk until thick. May not need all the juice. Pour evenly over cake.

 

 

 

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